2. In a food processor, pulse the nuts until coarsely chopped. Set aside. Process the chocolate until coarsely chopped. Add to the chopped nuts.

3. In a mixing bowl, combine the egg yolks and 1/4 cup sugar. Beat until light and ribbony.

4. In another mixing bowl, beat the egg whites until soft peaks form. Slowly add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.

5. Fold the nuts and chocolate into the egg yolk mixture. Carefully fold the beaten egg whites into the yolk mixture. Fill the prepared cake pan 2/3 full. Bake for 20 minutes or until center is springy. Remove from the oven and cool on a baking rack.